Drunken fennel

AT A GLANCE

  • Serves 8 people

  • 2 baby fennel bulbs
  • 1 lemon, juice only
  • 1 tbsp olive oil
  • 1-2 tbsp ouzo, or to taste
  • 1 tbsp coarsely chopped flat-leaf parsley
  • 200 gm sashimi-grade hiramasa kingfish fillet
  • To serve: finely chopped chive flowers and 1 tbsp salmon or ocean trout roe (optional)
01   Shave fennel bulbs on a mandolin into a bowl. Dress fennel with lemon juice, oil and ouzo. Add parsley, season to taste, transfer to a plate. Thinly slice kingfish across the grain, toss and dress in a bowl with chive flowers and salmon or ocean trout roe, if desired. Arrange on top of fennel, serve immediately.

Recipe:

HUGH WENNERBOM , MARY ELLEN HUDSON

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ

Drinking Suggestion:

THE LEMONY CUT OF A YOUNG PORTUGUESE WHITE SUCH AS A VINHO VERDE. , suggested by MAX ALLEN

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